Probiotic Dairy-Free Keto Cheese


Step 1Soak the macadamia nuts in water overnight (enough to cover them).

Step 2Rinse and then drain the macadamia nuts.

Step 3Place the macadamia nuts, warm water and probiotics in a food processor or a blender, and blitz until smooth.

Step 4Spoon into a glass bowl and cover with a muslin cloth. Secure the rim with pegs.

Step 5Leave to culture in a warm spot (not direct sunlight) for 2 days.

Step 6After 2 days, add the nutritional yeast, salt, lemon juice, lemon zest and garlic powder. Mix well.

Step 7Place the macadamia mix into the muslin cloth and squeeze out the excess water. Tie up with a piece of string and leave suspended over a bowl for 6 hours to drain and firm.

Step 8Line 4 loose bottom mini cake tins with cling film. Spoon in the mix and level.

Step 9Refrigerate for 4 hours, up to 2 days until the desired firmness of cheese is achieved (4 hours for a softer cheese, or a day for a firmer cheese).

Step 10Remove the macadamia vegan nut cheeses from the tins and cling film and roll in chilli flakes, chopped fresh chives, black pepper or dried rosemary.

Step 11Serve with a drizzle of olive oil, keto crackers or fresh vegetable crudités. Store in fridge, wrapped in cling film for up to 5 days.